For the holiday meal, use a large bird (5½ to 6 pounds) so the dish serves six or yields ample leftovers. If you prefer a ...

Ina Garten has been making perfect roast chicken for years—so much so that it’s become one of her most famous recipes. But ...

From author Makenna Held’s new Mostly French cookbook, this lemon and sumac chicken—paired with these 8 rosé wine picks—will ...

Roast chicken is a staple meal cooked weekly in most British households, but it can be a disaster if it comes out of the oven undercooked with a soggy and bland skin. Lisa Bryan, a cook and ...

Remove from the heat, add the tomatoes and sugar to the pan around the chicken and place the pan in the preheated oven. Roast the chicken, skin side up, for 15 minutes, or until golden and cooked ...